How the Chile Became Hot

Written by

Ligaya Mishan Patricia Heal and Leilin Lopez-Toledo

in

Why did the consumption of hot peppers — after centuries of cultivation and global migration — come to confer status and sophistication?

Author: Ligaya Mishan Patricia Heal and Leilin Lopez-Toledo

Agriculture and Farming Burlap & Barrel (Retailer) Cooking and Cookbooks Gao, Jing Peppers Restaurants Rowdy Rooster (Manhattan, NY, Restaurant) Sauces Spices spon=twomensfallfashion

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